This blueberry lemon pound cake recipe is light and fluffy, made with fresh lemon zest and juice, sour cream, eggs, butter, vanilla extract, and a bit of salt.
You will also need flour, sugar, and baking powder. The recipe calls for turning the batter into two loaf pans,
but you can use only one if you prefer. This is a very versatile recipe that can be altered to your liking.
You can use different fruit combinations, substitute lemon juice for lime juice, and add a teaspoon of fresh lime zest for an even brighter flavor.
How To Prepare Blueberry Lemon Pound Cake Recipe?
Preparation: 20 minutes
Baking: 1 hour
Yield: One 9×5-inch loaf
Equipment Needed
- Mixing bowls (2)
- Whisk
- Electric mixer
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup fresh lemon juice
- Zest of 2 lemons
- ½ cup whole milk
- 1 ½ cups fresh blueberries
Step-by-Step Instructions
1. Preparing the Batter
In a bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon juice, and lemon zest.
2. Incorporating Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk.
Gently fold in the blueberries.
3. Baking the Cake
Preheat the oven to 350°F (175°C) and line the loaf pan with parchment paper.
Pour the batter into the prepared pan and smooth the top.
Bake for about 60-65 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Facts Of Blueberry Lemon Pound Cake Recipe
| Calories | 224 |
| Carbohydrates | 34 g |
| Cholesterol | 67 mg |
| Fat | 8 g |
| Fiber | 1 g |
| Protein | 3 g |
| Sodium | 226 mg |
Serving Suggestions
1. Fresh Berries and Whipped Cream
Enhance the cake’s fruity flavors by serving it with a medley of fresh berries and a dollop of whipped cream.
2. Lemon Glaze Drizzle
Elevate the citrusy goodness by drizzling a simple lemon glaze over the cake. Mix powdered sugar with fresh lemon juice and zest for a tangy finishing touch.
Tips and Variations
1. Room Temperature Ingredients
Ensure all your ingredients are at room temperature before beginning. This helps create a smooth and well-incorporated batter.
2. Lemon Zest Intensity
Adjust the amount of lemon zest according to your preference. For an extra zing, add a bit more zest.
3. Blueberry Alternatives
While fresh blueberries are ideal, you can also use frozen blueberries. Just make sure to toss them in a bit of flour before folding them into the batter to prevent sinking.
FAQ
Can you overbeat a pound cake?
Yes. You can overbeat a pound cake because you can over-mix the batter. Overheating will cause the dough to become stiff, rigid, and rubbery.
How long should a pound cake sit before cutting?
A pound cake should sit for 5 minutes before cutting. This will allow the bread to firm up. Otherwise, it may fall apart when cutting.
Can I use a different type of glaze?
Certainly! A vanilla glaze or a cream cheese frosting would complement the cake beautifully.
Can I make this cake ahead of time?
Absolutely! The cake’s flavors even intensify after a day, making it a great make-ahead dessert.
Final Thought
Indulge in the delectable fusion of blueberries and lemons with this tantalizing Blueberry Lemon Pound Cake recipe.
Its moist texture, vibrant flavors, and delightful aroma make it a wonderful treat for any occasion.
Whether you’re a baking enthusiast or a novice, following these simple instructions will yield a dessert that’s bound to impress.
So, roll up your sleeves and embark on this culinary adventure, and don’t forget to share your masterpiece with friends and family!
So, roll up your sleeves, gather the ingredients, and embark on a baking adventure that will surely impress your family and friends.
